Low-cholesterol eggs
1989
Liebman, B.
The USDA changed its estimate of the cholesterol content of the average egg from 274 mg to 213 mg. This new estimate is due to improved testing methods, not to the fact that egg producers have been able to develop a lower cholesterol egg as some producers claim. Meat producers have now asked USDA to reevaluate the amounts of cholesterol in their products.
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